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Minced Lamb

(Southern France.) Remove the fat and gristle from as much cold roast lamb as would fill 2 cups, and chop very fine. Cook it with an onion, a tablespoonful of butter, salt, pepper, some parsley and nutmeg. Add 1 cup of white stock or sauce, and the yolk of an egg. Cook carefully and pour on slices of toast, previously dipped in hot water and drained. Pour around some nice sauce, and garnish with parsley.

BEEF HASH (as cooked in Russia.) Chop 2 pounds of lean beef (or underdone roast beef.) with 1/4 pound of suet, 2 onions, some parsley, salt, and pepper. Add 1 cup of consomme and 1/2 cup of bread-crumbs. Stir well, pour into a mould, sprinkle with crumbs on top, and a spoonful of lemon juice. Bake until brown, and turn out on a border of mashed potatoes.